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1
Introduction
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Introduction

2011

Thermal Processing of Foods, Chapter 1, p.1-6

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2
Chapter 23 - Probiotic and Prebiotic Dairy Desserts
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Book Chapter
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Chapter 23 - Probiotic and Prebiotic Dairy Desserts

Buriti, Flávia C.A. ; Bedani, Raquel ; Saad, Susana M.I. 2016

Probiotics, Prebiotics, and Synbiotics, Chapter 23, pp.345-360

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3
Origin and Evolution of the Modern System of Food Safety Management: HACCP and Prerequisite Programmes
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Book Chapter
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Origin and Evolution of the Modern System of Food Safety Management: HACCP and Prerequisite Programmes

Wallace, Carol A. ; Sperber, William H. ; Mortimore, Sara E. 2010

Food Safety for the 21st Century, Food Safety Challenges in the 21st Century, Chapter 1, p.1-11

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4
Material Type:
Book Chapter
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[Manual on meat cold store operation and management]. [Spanish]
Manual para la operacion y funcionamiento de alamacenes frigorificos de productos carnicos.

Cano Munoz G. 1991

Estudio FAO: Produccion y Sanidad Animal . no. 92.

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